This is a very simple dish, cooked on the hob, in a single pan. Just aubergine, tomatoes and olive oil, simmered slowly to an unctuous silkiness. Absolutely gorgeous just on its own, hot or room temperature. Stir through pasta, top a jacket potato or use as part of a mezze.
Less than 500 calories
This easy swede mash can be used a side or a main course. Make it vegan by using a vegan cream. Swede mash is a common side dish, but this has fresh ginger, generous nutmeg and chilli to add extra flavour and a touch of creaminess.
It tastes really good and may even convert small (or large!) veggie phobes!
This vegan focaccia bread is light and fluffy, with a crunchy outside and you can top it with many different things. It goes with almost everything too! It’s a no-knead recipe, so you just need to stir it all together with a spoon and give it a little squish to amalgamate everything.
A vegetarian recipe using cauliflower stalks and pumpkin. Shredded lettuce and egg mayonnaise combine to create a creamy filling wrapped in a savoury sponge.
Gorgeous raisiny pancakes. Use whatever dried fruit you have. Super quick, a great hollow leg filler. Vegan too
A shredded Brussel sprout salad, with sliced carrot, dried cranberries, walnuts and a cranberry dressing. Light and delicious
Chicken and sun dried tomato sandwich paste made with leftover roast chicken, or cooked especially. Simple, versatile and delicious.
This spicy carrot and lentil soup uses chicken stock made when processing a roast chicken carcass. The stock brings a great deal of flavour to the soup.
A delicious tart made with chicken, onion and sweetcorn. Part of a series to see how many many portions I could get from 1 chicken
Chicken and vegetable risotto made from leftover roasted chicken, red pepper, and pak choi. Made without wine
A tender sponge containing puréed citrus peel, topped with cream cheese frosting. Vary by using all lemon, all orange, all lime, or a mixture
A creamy vegetarian soup made with white cabbage and a good stock. Super simple!